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Chicken Hot Pot

Chicken Hot Pot 
  • 4 People
  • 90 min.
  • intermediate 
Rajah Hot curry powder is a blend of coriander, cumin, methee, paprika and chilli. It’s any spice lover’s dream and gives this delicious Chicken Hot Pot its fiery flavour! Finish the dish off with grilled halloumi and fresh avocado. 
Ingredients
  • 45 ml (3 tablespoons) oil
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 45 ml (3 tablespoons) Rajah curry powder (hot)
  • 4 chicken fillets, cubed
  • 4 whole chopped tomatoes
  • 600 g cooked yellow rice
  • 15 ml (1 tablespoon) salt
  • 15 ml (1 tablespoon) pepper
  • 4 pieces cubed, grilled halloumi
  • 2 avocados cubed
Cooking Method

  1. Heat oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent

  2. Add cubed chicken and mix well.

  3. Add garlic and spices and cook an additional minute.

  4. Pour chopped tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

  5. Add cooked rice and mix well . Cover the pan and cook for 5-8 minutes, or until the everything is mixed to your liking.

  6. Serve with chopped grilled halloumi and avocado.

  • Nut Free
  • Dairy Free
  • Gluten Free

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